A Hot Chocolate with…Ning from Chocolate Concierge
A love of fermentation, innovative packaging, and putting Malaysia on the chocolate map.
These past few weeks I have been busy finalising photos for my book. Thank you to everyone who answered my frantic calls for photos. It seems to all be chugging along quite nicely now.
This weekend I’m taking you all back to Malaysia with me, this time to Kuala Lumpur where we will meet Ning-Geng One from Chocolate Concierge. Ning’s is the first in a series of interviews I’ll be sharing leading up to the launch of the book, introducing you to some of the fantastic people who have helped me along the way. I’m calling this series “A Hot Chocolate with…”.
What are we sipping today?
Ning: 100% Malaysian cocoa, whisked with hot water, with a touch of salt and freshly grated cinnamon.
So, why chocolate?
Ning: I didn’t start with chocolate, I found my calling in it. I spent about 10 years abroad studying physics and computer science, then working in tech, but I was always drawn to fermentation. There’s something magical about it, the scents, the transformation, the way it feels alive yet almost programmable. It sits between controlled chaos and rhythm.
When I returned to Malaysia, I started brewing, aging cheeses, and tasting coffee and chocolate. Then I realized I could experience single-origin chocolate from all over the world, but not from Malaysia. I kept asking myself, “Why?” That question has guided me ever since.
And that question led to Chocolate Concierge—how did it begin?
Ning: It began with a simple desire: to taste Malaysian cacao. I started seeking out local beans, and more than a decade later, I’m still on that same path.
We focus entirely on Malaysian cacao, not because other origins aren’t beautiful, but because Malaysia’s story is rarely told. With our single-origin bars, we take a very light-touch approach so the cacao can express itself fully. Each region has its own personality; some are bright and fruity, others nutty or floral. We don’t want to blend that away.
We also work closely with farmers and indigenous communities. When we name a bar after a community, it’s not marketing, it’s recognition. And sustainability is core to what we do: agroforestry, biodiversity, fair pricing, long-term relationships. Chocolate, to us, begins with the land.
What do you wish more people understood about Malaysian cacao?
Ning: How diverse it is. Malaysia’s tropical landscape, its soils, elevations, and microclimates, creates a wide range of flavour profiles. It’s not one identity, but many voices.
I also wish people understood the level of craft involved. From growing and harvesting to fermentation, small decisions can have a huge impact on flavour. We’ve even conducted research into fermentation methods to improve both taste and nutritional qualities.
Most of all, Malaysian cacao doesn’t need to imitate other origins. It stands on its own. When someone tastes it for the first time and pauses, surprised. That moment means everything.
Your packaging is beautiful—what’s the idea behind it?
Ning: Each bar features a cacao pod from its origin. It’s a reminder that chocolate is grown, not just made.
Many people never get to see cacao pods in their natural variety of shapes and colours, so I wanted to use the bar itself as a canvas to show that. It’s not always a conventional choice, but it’s intentional. We’re celebrating the diversity of Malaysian cacao.
If someone could try just one thing from Chocolate Concierge, what would you recommend?
Ning: I would start with drinking chocolate, or even cacao tea. Before chocolate became bars or confections, it was a drink. There’s something deeply grounding about holding a warm cup and experiencing cacao in its purest form.
Our drinking chocolate is just cacao and hot water, no sugar or dairy, so nothing masks the flavour. It’s thick, silky, and meant to be sipped slowly. Cacao tea, made from the husk, is lighter but surprisingly complex, with notes like honey and toasted grains.
Starting with a beverage changes the experience. It moves chocolate from being just a treat into something more, a ritual, a moment to slow down and connect.
To read my blog post on the fantastic hot chocolate at Chocolate Concierge, visit the ultimatehotchocolate.com.
Have a great weekend,
Giselle
Chief Chocolate Sipper